Use a fork to separate the spaghetti squash strands. Scoop the pulp into a very clean dish cloth or cheesecloth square and sprinkle with sea salt. Gather the cloth to make a ball of spaghetti squash, and then twist the top to squeeze out as much liquid as possible. This removes excess water and gives us a pizza crust that holds together.
After squeezing, turn the cloth inside out and dump the spaghetti squash into a bowl. Add pepper, turmeric, eggs, and 1/4 cup gouda cheese. Mix well with a fork.
Cover a baking sheet with parchment paper (don't skip this!) and press squash mixture into a crust shape.
Top with sauce, cheese, and toppings.
Bake for 25 minutes, or until crust is set and cheese is melted.
Recipe by Cara Comini of Health Home and Happiness. Visit us at healthomeandhappiness.com